Couscous Encrusted Tilapia

From: magpie diner

On Dec 9, 2008

I was drawn to the simplicity of this, and we all like couscous. I had to sub a few ingredients on a few of the pantry items because I didn't have them, and I added garlic to the couscous, but aside from that, it's lovely! I actually made two dishes out of this, one tilapia (for me), and one with pork chops (for husband)...both worked out well, I just put the pork one in for a little longer and covered it up near the end as it was starting to really brown. Next time I think I'll add more garlic, won't skimp on the parsley and will maybe add lemon juice to the couscous as well. There's a million things you could do with this! Thanks for posting.

From: Chef #619938

On Oct 18, 2007

The flavor was inspiringly fresh. I enjoyed the sweetness of the dried tomatos

From: Mysterygirl

On Sep 24, 2007

I omitted the olives (I don't like them) and the pine nuts. I found this to be very tasty and easy. Next time I may add little bit more of the tomatos and red peppers though since I won't be adding the olives. I will definitely make this one again.

From: justcallmetoni

On Feb 16, 2006

A delicious and healthy meal comes together quite quickly here. Just as the chef improvised to suit the availability of ingredients in her kitchen, so did I. Had to skip the pinenuts and replaced the white wine with a quick splash of white balsamic vinegar. Also reduced the amount of oil by half to keep this low calorie. The couscous creates a lovely layer over the fish that keeps it wonderfully tender. Yet, even in the time allotted the fish does grab some nice flavor from the additions to the topping. The squeeze of lemon is a must as it really give a nice pop to the dish. Thanks!!